• Heat oil in a large stock pot over medium heat. Add onion and garlic and cook 5 minutes, stirring frequently. Add peppers and mushrooms and cook for 8 minutes, stirring occasionally, until vegetables are almost tender.

  • Stir in crushed tomatoes, whole tomatoes, salt, oregano, sugar and black pepper. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, stirring occasionally. Turn off heat and stir in vinegar and basil.

  • Spoon sauce into two 1-quart canning jars. Cool on wire rack. Seal and refrigerate for up to 2 weeks.

  • Arrange in a basket with a package of dried pasta and a wedge of Parmesan, if desired. Makes 2 Quarts (12 servings).

Nutrition Facts

93 calories; 3 g total fat; 0 mg cholesterol; 608 mg sodium. 16 g carbohydrates; 4 g protein;